An Italian in my Kitchen · by Rosemary Molloy★ 4.3 (504)
Tablespoon Italian Lemon Cake
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 10%
CARBS 43G47% OF CAL
2G FIBER27G SUGAR14G OTHER
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, easy Italian lemon cake made with simple measurements and minimal fuss. Fresh lemon flavor throughout, glazed with powdered sugar, and good for breakfast or dessert.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 24 tablespoons all purpose flour (1 ½ cups)
- 1 teaspoon baking powder
- 16 tablespoons sugar (1 cup)
- 2 large eggs*
- zest one lemon*
- 2 tablespoons lemon juice*
- 10 tablespoons vegetable oil (your choice I use corn or sunflower oil) (½ cup + 2 tablespoons)
- 10 tablespoons milk* (½ cup + 2 tablespoons)
- 2-3 tablespoons Icing/powdered sugar for dusting finished cooled cake
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 10%
CARBS 43G47% OF CAL
2G FIBER27G SUGAR14G OTHER
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 26mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.